Nothin' beats home made sauerkraut. So mild and sweet! I've never pulled off a batch myself. Does anyone think a brewing bucket would do the trick? I suppose it would then be dedicated to sour fermentation for the rest of brewing eternity, as 'kraut is loaded with lactobacillus.

Tips anyone?

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Beer is like music. I don't have a favorite. I'll take a well-made example of any style!